Classic Buttermilk Pancakes

Name: Classic Buttermilk Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tablespoons granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 2 cups buttermilk; 2 large eggs; 4 tablespoons unsalted butter, melted and slightly cooled, plus more for the pan; 1 teaspoon vanilla extract; Maple syrup and butter, for serving

Fluffy, golden diner-style pancakes made from scratch with pantry staples. Stack them high with butter and maple syrup.

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Maple syrup being poured over a tall stack of pancakes — Photo: Yulia Khlebnikova on Unsplash

Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Servings: 4
Difficulty: Easy

Instructions

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a second bowl, whisk the buttermilk, eggs, melted butter, and vanilla.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until combined. A few lumps are fine. Let the batter rest 5 minutes.
Heat a griddle or large nonstick skillet over medium heat and brush lightly with butter.
Pour 1/4 cup batter per pancake. Cook until bubbles form on the surface and the edges look set, 2 to 3 minutes. Flip and cook 1 to 2 minutes more, until golden.
Keep finished pancakes warm on a baking sheet in a 200°F oven while you cook the rest. Serve with butter and maple syrup.

Tips and substitutions

No buttermilk? Stir 2 tablespoons lemon juice or white vinegar into 2 cups milk and let it sit 5 minutes.
Overmixing makes pancakes tough, so stop stirring as soon as you no longer see dry flour.
Fold in 1 cup blueberries or chocolate chips, or sprinkle them on each pancake right after pouring.